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Vineyard Trout

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VINEYARD TROUT
 Categories: Seafood
      Yield: 4 Servings
 
      4    6-8 oz. trout fillets
           -----wine bouillon-----
      1 c  Water
    1/2 c  Dry white wine
    1/4 ts Dill seeds
    1/2 ts Seasoned salt
    1/4 ts Rosemary
           -----wine sauce-----
    1/4 c  Celery; finely chopped
      2 tb Butter
      1 tb Onion; finely chopped
      2 tb Flour
    1/8 ts Pepper
      1 ds Marjoram leaves
      1 ds Dried thyme leaves
    1/2 c  Half and half
    1/2 c  Monterey jack cheese; shredd
    1/2 c  White wine
 
  Mix the water and wine in a large pan or wok and add the seasonings.
  (Adjust the amounts of water and wine to taste.) Arrange trout
  fillets on a rack and steam for 10-11 minutes or until they flake
  easily with a fork. Remove fillets to a platter.  Discard the
  remaining steaming liquid. Carefully lift any bones remaining from
  the meat leaving each fillet in a solid piece.
  
  In a small sauce pan, saute celery and onion in the butter over a
  medium heat untiltender, about 5 minutes. Add the flour, pepper,
  marjoram and thyme, stirring until it is smooth. Gradually blend in
  the half-and-half. Continue over a medium heat, stirring constantly
  until the sauce thickens and begins to bubble, about 5 minutes. Mix
  in the cheese until it is all melted and remove from the heat.  Merge
  the wine with the sauce slowly, mixing thoroughly.
  
  Serves 4.
 
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